Wednesday, February 17, 2010

Sugo di Carne "Meat Sauce"


1 heavy lb beef stew meat, 1 heavy lb pork stew meat, 1
red onion, 2 celery stalks, 2 carrots, 2 cloves, 1 tsp nutmeg,
1 tube  tomato paste (Mutti), 1 ½ glasses red wine, extra
virgin olive oil, salt and pepper


Brown the stew meat with cloves and nutmeg in olive oil.
Add a little salt and pepper. When the meat starts to
color, splash with red wine and allow alcohol to evaporate.
Drain meat and chop finely with a food processor.
Finely chop the carrot, celery, onion and fry in a pan.
When the vegetables start to brown add tomato paste
and the chopped stew meat. Pour in a glass of water and
cook at low heat for 1 ½ hours.

The method of using stew meat retains more of the
flavors and juices of the meat in the sauce but ground
meat can be substituted for a quicker preparation.


Κάθαρσις said...

Very interesting and new way of preparing meat "sugo". Usually I make with the same ingredients, but meat is already ground. I see your point and shall do as you propose in the future.

Aurelio Barattini said...

@ Κάθαρσις: Try and tell me the difference... Thank you

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